White Pattern

Southwest Smoked Sausage Sammie with Cucumber Apple Coleslaw

Tajin chili-lime sausage placed on a toasted baguette layered with a light cucumber and apple coleslaw, sliced jalapenos, crumbled bacon and a mayo drizzle. Served with crispy shoestring fries on the side for the perfect lunch.

Tajín® Chili Lime Smoked Sausage
  • 15min
  • 10min
  • 20
  • 4
  • 14 ounces Tajín® Chili Lime Smoked Sausage
  • 2 tablespoons Vegetable Oil
  • 8 slices Bacon, cooked
  • 8 pieces Baguette, 7” long, halved, toasted
  • 20 slices Jalapeño
  • 12 tablespoons Mayonnaise
  • 1 pound Shoestring fries, frozen, fried
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Lime Juice, fresh
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Ginger, peeled, grated
  • 1/2 teaspoon Garlic, peeled, grated
  • 1 cup English Cucumber, julienne
  • 1/2 cup Green Apple, julienne
  • 1/4 cup Carrot, peeled, grated
  • 1/4 cup Red Onion, peeled, thinly sliced
  • 1/4 cup Cilantro, picked
  • 1/4 cup Mint, picked, torn
  1. Bias-slice sausage into ¼ to 1/2 – inch thick pieces.
  2. Add oil to a medium sized sauté pan over medium high heat and cook sausage for 3-4 minutes or until sausage is browned and hot; set aside.
  3. To prepare cucumber apple coleslaw, in a medium sized bowl, whisk together vinegar, lime juice, salt, sugar, ginger and garlic until well combined. Add remaining ingredients into bowl and toss to combine. Allow slaw to marinate for 15 minutes before using.
  4. To make one sandwich, place 2 slices of bacon on the bottom of a baguette.
  5. Add 3 ½ oz of the reserved sausage on top of the bacon.
  6. Finish with 1/2 cup of coleslaw, 5 slices of jalapeno and 3 tablespoons of mayonnaise spread on the top of the baguette.